Barbera, Sagrantino, Sangiovese
Vines are trained using Guyot cane pruning. Grapes are hand harvested with a yield of 7-8,000 kg/ha (compared to the max of 11,000 kg/ha permitted by the appellation). Soil is turned through the use of a horse-drawn plough.
Grapes come from a 1.5ha parcel, oriented southeast, at 250 meters elevation. Soil is comprised of calcareous clay. Average age of the vines is 20 years old. Grass, legumes (to add nutrients) or grains (to add competition) are planted between rows vineyard rows. Geese are bred to control grass, fertilize soil and scare away foxes. Plani Arche subscribes to the Masanobu Fukuoka principles of holisitic farming.
Grapes are destemmed prior to fermentation, which occurs spontaneously and lasts approximately 20 days at controlled temperatures of 25-28 degrees centigrade, followed by malolactic fermentation. Wine is filtered and fined using vegetarian proteins and bentonite clay. 30-60 mg/L of sulphur is added.
Wine is aged for 12 months in 500 liter oak barrels, plus another 4 months in bottle before release.
Dark red to black fruit, spicy with tobacco undertones. Tannic backbone with fresh acidity and long finish.